Autumn Harvest Photo Gallery and Farmer’s Market Ratatouille Recipe

I love farmer’s markets. The colors, the smells, the bakery and everything else that goes with it. I also like to photograph farmer’s markets when I travel. Here are a few pics from our own Harvest Festival in Duluth that has a short, but brilliant season.

When I lived in Chicago, I would go to the farmer’s market every Saturday to get my veggie fix. I would gather up all my veggies and make a big pot of Ratatouille. I would then freeze it for future pots of soup and pasta sauces. I loved having a little bit of fall in the winter and still make it when the garden is plentiful.

Ratatouille is a French dish. The name is comprised of two components:

“rata” is slang from the French Army meaning “chunky stew”

touiller, “to stir”

Thus, the meaning of the word is a chunky stew that is stirred.

Ratatouille is more of a concept dish than a specific recipe- other dishes that can be made from Ratatouille are-

Vegetable Soup (pureed smooth in a blender or chunky)

Chopped Vegetable Spread

Vegetable Stew served over pasta or rice

Side Dish

It’s vegan and low fat as well, omit the olive oil and it will be fat free.

Ingredients:

¼ cup olive oil

2 Tablespoons fresh garlic, chopped small

1 cup white onion, chopped medium dice (1 small)

1 red pepper, chopped

1 yellow pepper, chopped

1 jalapeno pepper, seeded and chopped small

1 Japanese eggplant, chopped

2 zucchini, chopped

1 yellow squash, chopped

3 large tomatoes, peeled and chopped

1 Tablespoon Herbs De Provence

1 Teaspoon Kosher salt

½ Teaspoon ground black pepper

½ cup fresh herbs mix

Instructions:

In a large sauté pan with a lid, pour in olive oil and sauté onions, garlic and peppers until soft about 3 minutes.

Add eggplant and squashes, continuing to cook until slightly soft.

Add tomatoes, Herbs De Provence, salt and pepper. Cook for 1 hour until a stew consistency. Just before serving add in the fresh herbs and taste for seasonings.